This shortcut method is much easier than traditional preparation.
Starting from base, bend each asparagus spear and snap off where it breaks naturally. Discard ends. Cut asparagus into 1 inch pieces. Set aside.
Pour broth into saucepan; bring to simmer. Reduce heat to low, keep hot.
Heat oil in heavy large saucepan over medium-high heat. Add onion and cook until tender, stirring frequently, about 5 minutes. Add rice and half of prosciutto and stir 2 minutes. Add 3/4 of broth to saucepan and adjust heat so that the liquid simmers. Cook 10 minutes, stirring frequently. Add asparagus and continue cooking until rice is tender but still slightly firm to the bite and mixture is creamy, stirring frequently and adding remaining broth by 1/4 cupfuls as necessary, about 15 minutes. Add peas and green onions and stir until heated through, about 2 minutes.
Set aside 2 tablespoons basil and 1 tablespoon prosciutto for garnish. Stir remaining basil and prosciutto and 2 cups parmesan cheese into risotto. Season to taste with salt and pepper. Garnish with reserved basil and prosciutto. Serve immediately, passing additional parmesan cheese separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (531g) | ||
Recipe Makes: 6 | ||
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Calories: 533 | ||
Calories from Fat: 152 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 29.3mg | 9 % | |
Sodium 1162.9mg | 40 % | |
Potassium 562.8mg | 15 % | |
Total Carbohydrate 70g | 21 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 64.8g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 533
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